Portuguese Fish Chowder

Portuguese Fish Chowder

Brought to you by: Idalina Calhau, Portugal

Conversion Table U.S. to Metric and Metric to U.S.

Ingredients:

• 2 pounds cod or tautog fillets, cut into chunks
• 4 cups water
• 4 cups fish stock or clam juice
• 1/2 teaspoon saffron shreds
• 2 tablespoons vinegar
• 1 teaspoon salt
• 3 potatoes, peeled and diced
• 1/4 pound salt pork, cubed
• 2 medium-size onions, peeled and diced
• 2 garlic cloves, mashed
• salt and pepper

Procedure:

Place fish in a kettle; add water, stock, saffron, vinegar, and salt.

Poach the fish over low heat until it can be flaked with a fork but still remains firm. With a slotted spoon or spatula, remove fish to a platter; reserve liquid to cook potatoes.

While potatoes simmer, brown salt port in a skillet then add onions and garlic and cook over low heat until onions are transparent. Discard garlic.

Add onions and cracklings to the liquid. Test potato cubes; if they are done, return fish to liquid. Let simmer until fish is completely cooked.

Season to taste.